Biryani, another famous classic South Asian dish relished globally originated in Iran(then Persia) which was introduced to South Asia by the Iranian travelers and merchants. The word Biryani is derived from the Persian word Biriyan or Beryan meaning fried and grilled.
In India biryani is associated with Mughlai and Awadhi cuisine in North India and Hyderabadi cuisine in South India.
The Hyderabadi Biryani is a recipe which is a blend of Mughlai and Iranian cuisine which was cooked in the kitchen of the Nizams, then rulers of the state of Hyderabad.
The preferred meat in the preparation is mutton/lamb meat/goat meat which can be substituted with chicken and even vegetables and cottage cheese/paneer for vegetarians.
Traditionally the Hyderabadi biryani preparation is of two types Kachchi or the raw meat preparation and Pakki or the cooked meat preparation.
The Kachchi biryani is cooked with meat marinated overnight using spices and yogurt/curd along with fragnant basmati rice by sealing the cooking vessel with flour dough on dum (slow cooking). This is a a challenging method as one has be careful about the time and temperature to avoid over cooking or under cooking the meat.
The Pakki biryani involves cooking with already cooked meat (with gravy) which is then layered with rice and then sealed with dough before cooking on dum.
Monsoon has arrived in this part of the country. The weather getting pleasant now, thought of preparing Hyderabadi Kachchi Gosht ki Dum biryani.
As such marinated some mutton/goat meat with yogurt and spices last night. And today morning prepared the Dum Biryani using last night’s marinated meat.
The meat was tender and perfectly cooked as it was marinated overnight. Following the long retained recipe of my Hyderabadi cook Salmaa Aunty here goes the pictorial recipe for her Hyderabadi Kachchi Gosht ki Dum Biryani.
Hyderabadi Kachchi Gosht ki Dum Biryani
Preparation/Cooking Time: 30 mins/50 mins
For Marinade
500 gm or 1.10 lb Mutton/Goat meat
1 cup Hung Curd/Yogurt
1 Tbsp Ginger Garlic paste
1/4 tsp Turmeric powder
1 Tbsp Garam Masala powder
1/2 Tbsp Kashmiri Red Chilly powder/Red Chilly powder
Salt to Taste
Method
Put the mutton in a glass or a plastic bowl and add all the ingredients. Mix the ingredients, then seal or cover the bowl and refrigerate to marinade overnight.
For Tempering and the Gravy
1 Tbsp Whole Garam Masala (1/2 tsp Shahjeera or Jeera/Cumin seeds,1 Black Cardamom, 4-5 Green Cardamoms, 1 Star Anise/Chakra Phool, 1 Mace/Jaipatri, 3-4 Cloves, 4-5 Black Peppercorns)
1 cup Caramelized Onions (Light brown, deep fried or shallow fried onions)
250 gm half-cooked long-grained Basmati rice (soaked for 1/2 an hour and then cooked in boiling water for about 2-3 mins and drained and kept aside)
2 medium size Potatoes cut into equal size cubes, lightly fried
1/2 a bunch of Coriander leaves
1/2 a bunch of Mint/Pudina leaves
A pinch of Saffron/Kesar
1 1/2 Tbsp fried Cashew-nuts
2 Tbsp Vegetable oil
Method
1. Heat oil in a heavy-bottomed pan or pot and add in the whole spices for tempering on a medium flame.
2. Now add in the fried potato cubes and saute for 2 mins.
3. Add in the marinated meat. Saute for another 2-3 mins.
4. Add in 2/3rd of the fired onions. Saute for few minutes.
5. Now heat a skillet/tawa on another stove and place the biryani pan or pot on it.
6. Add in the fried cashew-nuts, coriander leaves, mint leaves and top with the half-cooked rice.(you can also top the meat with the rice first and then follow with cashewnuts, coriander, mint leaves and the remaining fried onions)
7. In a bowl add warm milk and soak the saffron strands ( I avoid using food color, if you want you can use yellow edible food color) and add it to the biryani layer along with the remaining fried onions and few mint leaves.
8. Cover the pan or pot with an air-tight lid and cook on a very low flame for about 45 mins or little more until the meat is cooked properly.
9. Turn of the stove and let it rest for about 15 to 30 mins.
10. Remove and garnish with fresh mint and coriander leaves. Serve hot with raita or Mirch ka Salan.
Pushpita's Chakhum 